image_pdf
beef salad
Thai beef salad combines hot and cold. COURTESY SLA THAI

By STEVEN DeSALVO
For Montclair Local

Editor’s note: If you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at culture@montclairlocal.news.

With spring about a week away, it is time to eat like the weather is warm. The Thai beef salad from SLA Thai at 38 Upper Montclair Plaza, 973-509-0111, goes excellent with warmer spring-time temperatures. This recipe combines hot and cold. Warm steak is

STEVEN DESALVO

accompanied by fresh, raw vegetables and a vinaigrette. With six ounces of beef this recipe can serve two as a salad or one if you are feeling very hungry! SLA Thai offer a wide variety of menu options that are great for anyone from the experienced Thai eater to someone who is entirely new to the cuisine.

SALAD INGREDIENTS

6 ounces sliced prime beef (cooked to your preferred level of doneness)

2 tsp thinly sliced lemon grass

2 tbsp thinly sliced shallot

1 tbsp diced red bell pepper

1 tbsp thinly sliced scallions

4 thinly sliced kaffir lime leaf

4 thinly sliced mint leaf

2 tbs. roast rice powder

DRESSING INGREDIENTS

3 tbsp SLA vinaigrette        

3 tbsp lime juice                 

1 tbsp fish sauce.                

1 pinch of chili powder (add more if you like it spicy!)

Mix all of the salad ingredients together and then add the vinaigrette to your taste.

Montclair Local relies on reader support so we can keep reporting the news and events that matter to Montclair. Become a Member and be a part of supporting your local nonprofit news organization!
Become a Member

1 COMMENT

Comments are closed.